Mexican Hot Chocolate Mousse

This Mexican hot chocolate mousse makes the classic seem boring! It’s rich, creamy, and layered with complexity from cinnamon and cayenne.

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Course: Desserts

Cuisine: Mexican

Keyword: mexican chocolate mousse, mexican hot chocolate mousse

Prep Time: 5

Cook Time: 5

Additional Time: 1

Total Time: 1 10

Servings:

Calories: 293kcal

Author: Louisa

Gather the ingredients.
Microwave the chocolate chips in 30-second increments, stirring between intervals until smooth and completely melted. Allow the melted chocolate to cool slightly.
Pulse the silken tofu in a food processor for 2 to 3 minutes until smooth.
Add the heavy cream, coffee liqueur, sugar, cinnamon, salt, cayenne pepper, and melted chocolate. Pulse for 30 seconds or until combined.
Transfer the chocolate mixture to serving cups or ramekins.
Cover them with plastic wrap, pressing it to the surface of the mousse. Refrigerate for 1 to 3 hours.
Top with whipped cream, chocolate shavings, and cinnamon sticks for garnish.

You can use a high-speed blender if you don't have a food processor. This is also perfect if you're making a big batch of Mexican hot chocolate mousse, as the blender jar has plenty of room!
If you don't feel like buying coffee liqueur just to make this Mexican chocolate mousse, you can substitute it with a teaspoon of vodka and two tablespoons of espresso powder!
You can transfer leftover hot chocolate mousse to an airtight container and store it in the fridge for up to 7 days. However, its texture might not hold up well after freezing and thawing.

*This recipe was originally published in 05/2011 by Jaclyn. Notes and photos were updated on 04/2025.